[2], vi, [24], 384, [24] p. ;

A facsimile of the author's signature is printed on the first page of text

"Appendix to The art of cookery, made plain and easy" has a half title on Z1r; pagination and register are continuous

Woodcut head- and tail-pieces

Misnumbering p. 382-383 as 372-373, respectively

Signatures: A⁸ a⁸ B-2C⁸ 2D⁴

Includes index

(from t.p.) Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table -- II. Of made-dishes -- III. How expensive a French cook's sauce is -- IV. To make a number of pretty little dishes for a supper, or side-dish, and little corner-dishes for a great table -- V. To dress fish -- VI. Of soops and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner; a number of good dishes, which you may make use of at any other time -- X. Directions to prepare proper food for the sick -- XI. For captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship -- XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheese-cakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French-beans, &c. -- XX. Of distilling -- XXI. How to market, the seasons of the year for butchers meat, poultry, fish, herbs, roots, and fruit -- XXII. A certain cure for the bite of a mad dog / by Dr. Mead -- XXIII. A receipt to keep clear from buggs

extracted picklist 20081216

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